Spicy Pineapple Chicken Salad Recipes

Steps:

• Drain the pineapple, reserving the juice. If in rings, chop into chunks. Mix with the chicken, onion, leaves, coriander and tomatoes, and divide between 2 containers if taking as lunch.
• For the dressing, whisk 2 tbsp of the pineapple juice, the red chilli, vinegar and sweet chilli sauce with some seasoning in a small jam jar or lidded container, and toss this through the salad before serving.

Steps:

• 1. Heat a non-stick pan over medium-high heat with 1 tbsp olive oil. Sprinkle both sides of chicken evenly with paprika, garlic powder, and salt. Add chicken to pan; cook for 5 minutes on each side or until well browned. Remove from pan; set aside. 2. Combine half of pineapple, orange juice, vinegar, and Serrano in a blender; process until smooth. Add olive oil after blended and mix with spoon or ladle. 3. Cut the red onion and red bell pepper into thin strips or desired pieces. Pineapples should be cut into 1/2-inch chunks or can be cut according to preference as well. 4. Combine remaining pineapple and the remaining ingredients in a large bowl. Drizzle with 3/4 cup dressing, and toss gently to coat. Divide salad evenly among 2 plates. Cut chicken across the grain into thin slices; divide chicken evenly over salads. Drizzle salad evenly with remaining dressing. Enjoy!

Steps:

• In a large skillet, heat oil over high. Working in 2 batches, cook pineapple and jalapenos on one side until lightly browned, 4 to 6 minutes; transfer to a bowl. Add vinegar, season with salt and pepper, and toss to combine.

Steps:

• Heat 1/2 of oil in large skillet over medium high heat; add onions.
• Stir fry until onions start to brown.
• Remove to plate and cover.
• Add remaining oil to skillet.
• Salt and pepper chicken.
• Place chicken in skillet and brown well on all sides.
• Strain 1/4 cup syrup from pineapples and set aside.
• Pour remaining syrup into skillet with chicken, reserving pineapples for later.
• Add vinegar, garlic chili pepper sauce and fish sauce to skillet.
• Mix sauce together and bring to a boil.
• Turn down to a simmer and cook chicken through (turning chicken once or twice to coat with sauce).
• Remove chicken to plate with onions and re-cover.
• Turn heat to high and add peas and pineapple chunks.
• Stir fry 1-2 minutes.
• Mix cornstarch into reserved pineapple syrup until smooth.
• Add to skillet and bring to a boil.
• Add chicken and onions with accumulated juices back to skillet.
• Cook until sauce turns translucent and all ingredients are combined.
• Serve with jasmine rice or rice noodles or rice almondine.
• Enjoy!

Steps:

• Place goat cheese in freezer to harden for crumbling. Brush chicken with olive oil, generously with fresh ground black pepper. Heat 1 tbsp olive oil over medium high. Sprinkle pineapple with salt; add generous amount fresh ground black pepper. Saute pineapple until lightly browned. Remove from heat. Stir in jalapeno. Add wine to skillet & bring to boil. Add garlic powder and brown sugar. Reduce to about half. Add to pineapple/jalapeno mixture. Stir in mint and basil. Toss with arugula. Put aside. Grill chicken until browned on both sides. Slice at an angle. Add to salad. Scrape goat cheese with fork over salad. Serve.

Steps:

• Drain pineapple, reserving 2 tablespoons juice. In a small bowl, combine the juice; oil, soy sauce, vinegar, honey, ginger and cayenne. Brush some over pineapple slices; set aside. , Sprinkle both sides of chicken with pepper; grill or broil for 4-5 minutes on each side or until a thermometer reads 170°. Slice into strips. , Grill or broil pineapple, turning to brown both sides, for 2-3 minutes or until heated through. In a large bowl, toss the greens, peppers, mushrooms and onion. Top with chicken and pineapple; or arrange on four plates. Drizzle with remaining dressing.

Steps:

• Heat the oil in a large saute pan.
• Add the chicken and onion, and cook together until golden.
• Add the spices and red pepper, and cook for 1 minute.
• Halve the pineapple slices, add to the pan with the juice, tomatoes and kidney beans.
• Cover and simmer 20-25 minutes until the chicken is tender.
• Serve with rice or mashed potatoes.